Mash your raspberries and set aside. Make sure you don't get any on your clothes!

Layer your bowl/cup with the raspberries, a layer of yogurt, honey, and almonds. Repeat this step until you've used all of your ingredients!

You can use any other fruit you want in whichever quantities you'd like! Just wanted to share an idea for an easy yogurt parfait! I personally love how the tart berries, raw almonds, and honey blend together in this parfait.

Happy Spring! Hope you're able to enjoy the outdoors without horrible allergies this season!

Saturday, March 17, 2012

Happy St. Patty's Day friends! Hope you're all having a safe and fun weekend. I wanted to share an Emeril drink recipe for Key Lime Pie Martinis that my friend made me tonight! It's like a melted key lime pie in a martini glass.

Warning: This recipe is not intended for those who are not a fan of sweet or creamy cocktails.

You can definitely make some modifications to this recipe, below are a few suggestions:

Used whipped topping instead of heavy cream.

Add more pineapple juice/limes

Use another alcohol instead of vodka. Vodka and I can't seem to get along so I just had mine made with the liqueur. I'm sure you can sub a type of clear rum if you aren't much of a vodka drinking either.

Directions

Pour the graham cracker
crumbs in a shallow dish. Rub a lime wedge around the edge of a martini
glass and roll the edge in the graham cracker crumbs. Chill the glass
for 30 minutes or until ready to serve.

Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.

Monday, March 12, 2012

After a few weeks of pure gluttony, I decided that my husband and I needed a light and healthy lunch. So I made some fresh tuna "tacos!" It was a refreshing meal and you can always use flour or corn tortillas in place of the baby romaine leaves. Hope you enjoy!

Fresh Tuna Tacos (Serves 2 (8oz)-4(16z))

Time: 45min-1hr

Ingredients:

- 8-16oz Sashimi Grade Tuna (This can often be found in your local grocery store)

- 2 Ripe Avocados

- 1/4c Sour Cream

- 2 Limes

- 1 Lemon

- 1/4tsp Garlic Powder

- 1/4-1/2c Red Onion, Chopped to your liking

- 1 Jalapeno, Seeded and Minced

- 1tbsp Olive Oil

- 1/2c Cilantro, Finely chopped

- 1/8tsp Chipotle/Chili Powder or Cumin (Optional)

- 1/2c Mango, Chopped (Optional)

- Salt and Pepper to taste

- Baby Romain Leaves or Tortillas

Cut your sashimi into cubes and place in a large bowl. Add the olive oil, garlic, juice of 1 lime, 1/2-1 lemon and toss the mixture to assure that fish is being well marinated.

Monday, March 5, 2012

My family has been making this for dish for as long as I can remember! Japcahe is a very popular Korean noodle dish that is often made for parties as a side dish. It is made from potato starch noodles and tossed with a variety of vegetables and seasonings. This was my first time making it and it turned out pretty good, of course not exactly like mom, but we'll get there! It is very easy to make this dish your own, add whatever variety of vegetables and protein that you want!

Marinate your meat for about 10mins, it will be similar to a bulgogi or galbi marinade. Mix together: 1/4c soy sauce, 2 tbsp sugar, 1/4 tsp garlic (fresh or powdered), 1/2 tsp of sesame seeds. Once you have that mixed together put in your protein and let the flavors settle.

Heat your pan to medium, drizzle on some olive oil and cook your vegetables (add spinach last). Turn heat off and leave vegetables in pan, you will add your noodles once they're done!

Cook your meat separately, once it's done set aside with juices.

To your boiling water, add noodles and cook for about 6mins. Make sure not to overcook.

Once noodles are done cooking, rinse, add 1tbsp of sesame oil to keep from sticking, and use scissors to cut the long noodles.

Add your noodles and meat to the vegetables. Once you toss them all together, add a 1-2 tbsp of sesame oil, soy sauce, 1tbsp of sugar, salt and pepper to taste, and finally garnish with more sesame seeds.

Me

Thanks for stopping by and joining me on ELBM! I want to start off by letting you all know that I am not a chef nor am I trained formally. I'm just a girl who enjoys eating great food and making it for those that I love! I come from a family of great chefs and former restaurant owners so that is where my love of food began, it has continued to blossom over the years and I've truly enjoyed all of my foodie experiences. For me, food is a special part of life; I believe that emotions, gratitude, and love can all be shared through food. I started this blog to document my beautiful life and to help me record some of my favorite recipes. I hope you find some inspiration on love, life, and good eats on the page. Thank you for joining me on my journey! Until next time, remember to Eat, Love, and Be Merry!
"Cooking is like love; it should be entered into with abandon or not at all." - Harriet Van Horne